Tuesday, March 11, 2014

Banh Da Lon (Vietnamese Steamed Layer Cake)

Banh Da Lon (Vietnamese Steamed Layer Cake)

1 3/4 cup Tapioca Starch
2 Tbsp. Rice Flour
1 1/2 cup Sugar
Pinch of Salt
1/2 tsp. Pandan Extract
2 drops Yellow Food coloring
1/2 cup Mung Bean (soaked in water)
1/2 can Coconut Milk
1/2 tsp. Vanilla Extract
1 1/2 cup Water

In a bowl, add 1 3/4 cup Tapioca Starch.  Add 2 Tbsp. Rice Flour. Add 1/2 can Coconut Milk. Add 1 1/2 cup Water.
Add a pinch of Salt and 1/2 tsp. Vanilla Extract and mix. Add 1 1/2 cup Sugar.  Continue to mix. Let the batter sit for 15 minutes.
In a blender add in 1/2 cup soaked Mung Bean. Pour in about 1/3 cup of the batter mixture. Add 2 drops of Yellow Food coloring, then blend.
Add 1/2 tsp. Pandan Extract into the batter.  Mix well. Use a strainer and strain the batter. Also strain the yellow batter.
Spread some oil around your baking pan. Prepare the steamer, put the pan in the steamer and steam for 1 minute. Pour in 1 layer for the green batter.
Steam until it has a translucent color. Then pour in 1 layer of the yellow batter. Continue to let it steam.  Once the yellow layer thickens, pour in another layer of the green batter.
Steam until the cake is cooked.  Remove from steamer and let it cool completely. Cut the cake into pieces and serve. 

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